This is truly the ONLY vegetarian chili recipe that you’ll need!
Chili is a GO-TO for our family year round. One-pot meals like this are great for batch cooking and make for delicious leftovers (AKA. “plan-overs”). This is perhaps the MOST made recipe in our house. I started making this recipe in my early university days and it’s been going strong for 20 years now. Did I just give away my age 
?!?!
Best Vegetarian Chili
Hearty, comforting and well balanced. This veggie forward chili recipe is all you need! Just the right amount of spice and everything nice. A simple one-pot meal well suited for anytime of the year.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2–3 garlic cloves, minced
- 4–5 stalks celery, diced
- 1 yellow/orange bell pepper, diced
- 1 zucchini, diced
- 3 tablespoons chili powder
- 1 tablespoon cumin
- 796ml can, diced tomatoes
- 490 ml can kidney beans, rinsed well
- 1 cup corn kernels (canned or frozen)
- 1 cup water
- salt and pepper to taste
- Optional Toppings: sour cream or greek yogurt, chives/green onions, diced avocado, salad greens, cilantro
Instructions
- Heat oil over medium heat in a large pot
- Add the onion and cook for 3-5 minutes, or until translucent.
- Add the garlic, celery, peppers, zucchini and spices. Stir together and cook for an additional 2-3 minutes.
- Next, add the tomatoes, rinsed kidney beans, corn and water. Bring to a boil and then reduce to the heat to a simmer. Cover with a lid and cook for an additional 10-15 minutes to allow the flavours to come together.
- Serve over brown rice, quinoa, greens, with fresh corn bread or keep it lower carb and eat it au natural.
- Keep it simple, or use your toppings of choice!
Notes
**If you’re using no salt added beans and/or tomatoes you will want to add 1/2-1 tsp salt
